Olive Magazine
Salted peanut butter caramel parfait

Salted peanut butter caramel parfait

Published: December 19, 2014 at 2:30 pm
  • Preparation and cooking time
    • Total time
    • plus freezing
  • serves 6

Salted caramel is a very trendy ingredient on restaurant menus. This silky frozen ice-cream parfait adds peanut butter into the mix for a really indulgent pudding.



  • 300g golden caster sugar
  • 50g salted butter
  • 284ml double cream
  • 5 eggs, yolks only
  • 500ml milk

peanut butter caramel

  • 100g golden caster sugar
  • 2 tbsp crunchy peanut butter
  • sea salt


  • STEP 1

    Make the peanut butter caramel by heating the sugar in pan over a medium heat – use a pale-coloured pan so you can see what colour your caramel is, and make sure it’s big enough to take the sugar in a thin layer. Once the sugar starts to melt, tilt the pan and swirl the contents to keep the heat consistent. Use a wooden spoon to stir the edges into the centre if you need to. Keep cooking until the sugar caramelises to a dark gold.

  • STEP 2

    Take off the heat and leave to cool a little before adding the peanut butter and a large pinch of salt and re-melting the lump of caramel it will form. Pour onto an oiled baking sheet and tip into as thin a puddle as you can. Be careful as the sheet will get very hot.

  • STEP 3

    For the ice cream, melt the sugar in the same way, once it is caramelised, add the butter and cream and re-melt everything together. Pour this mixture into the egg yolks and whisk everything together. Add the milk and then strain the lot back into a clean pan. Cook gently over a medium heat, stirring all the time until the mixture begins to thicken a little. don’t overcook it or it will scramble. Strain into an ice cream machine or freezerproof box and churn or freeze until the mixture is almost set. If you use a box then beat the mixture vigorously once or twice while it firms up.

  • STEP 4

    Meanwhile break the peanut butter caramel into chunky pieces. Stir these into the ice cream but don’t over mix – you want seams rather than an even distribution. Spoon into a freezerproof box and freeze overnight. Serve in scoops.


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